Pin by Robin Ann on Repas Macaron tower, Macaron cake, Macaroon cake

Directions. Preheat oven to 350°F. Coat 3 (8-inch) round cake pans with baking spray. Beat cake mix, water, oil, egg whites, and 3 teaspoons of the lemon zest in a large bowl with an electric mixer on high speed until smooth, about 2 minutes. Divide batter evenly among prepared pans (2 2/3 cups batter per pan).. Carefully remove the paper from the second macaron, and place it on top of the raspberries, domed side up. Use the less-perfect of the two macaron shells for the base layer, saving the prettier one for the top. Don’t worry if there are cracks, it will still taste great. 13. Let the cake stand for 15 to 20 minutes to slightly soften the meringue.

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Instructions. Preheat the oven to 150c (275f) Gas Mark 3. Place 250g of the Whipping it Up mixture into a clean mixing bowl. Add 100ml of the water, whisk until you reach stiff peaks, scraping down the sides as needed. In a large bowl, place your sieved almonds and 50g of the icing sugar and mix together well.. Prepare chocolate macaron disks.Line a baking sheet with parchment paper, draw two 7 inch (18 cm) diameter circles, invert the parchment paper and set aside until ready to use.